INGREDIENTS
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ tsp salt
- 15–30 drops OOOFlavors Ube Flavor Concentrate
- 4 large egg yolks
- ½ cup sweetened condensed milk
- Purple food coloring (optional)
DIRECTIONS
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Heat the base:
- In a medium saucepan, combine heavy cream, whole milk, sugar, salt, and Ube Flavor Concentrate.
- Heat over medium heat, stirring frequently, until the sugar is fully dissolved. Do not let the mixture boil.
-
Temper the egg yolks:
- In a separate bowl, whisk the egg yolks until pale yellow and slightly thickened.
- Gradually add ½ cup of the hot cream mixture to the yolks, whisking constantly to temper them.
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Thicken the custard:
- Pour the tempered yolks back into the saucepan with the remaining cream mixture, whisking constantly.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Avoid boiling.
-
Strain and cool:
- Remove from heat and strain the custard through a fine-mesh sieve into a large bowl to remove any lumps.
- Stir in the sweetened condensed milk until fully incorporated. Add a few drops of purple food coloring if desired.
-
Chill the mixture:
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
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Churn the ice cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
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Freeze and firm up:
- Transfer the churned ice cream to a freezer-safe container. Freeze for at least 2 hours, or until firm.
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Serve and enjoy:
- Scoop the Ube Ice Cream into bowls or cones and serve with your favorite toppings.
Pro Tips:
- Garnish with toasted coconut flakes, sweetened condensed milk drizzle, or crushed nuts for extra texture and flavor.
- Adjust the amount of Ube Flavor Concentrate based on your preferred intensity.
